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Keyword [starch gelatinization]
Result: 21 - 40 | Page: 2 of 3
21. Study On The Multi-stage Gelatinization Behaviors Of Dual Modified Starch With Acid Hydrolysis And Heat-moisture Treatment
22. Investigating The Diversity Of Mung Bean Starch In Chinese Cultivars And Application Of Various Processing Methods Affecting The Structure,Digestibility For Low GI Products
23. Effect Of Annealing On Ultra High Pressure-Induced Starch Gelatinization
24. Study On Retrogradation Behavior Of Starch By Asymmetrical Flow Field-flow Fractionation Coupled With Multiple Detectors
25. Effect Of Polvdextrose On The Gelatinization And Retrogradation Of Rice Starch
26. Study On Curing Characteristics Of Coix Seed Based On Stabilization Treatment Technology
27. Study On The Effect Of γ-Polyglutamic Acid On The Properties Of Starch
28. Phase Transition Of Starch And Its Effect On Starch Digestibility During Processing
29. Red Azuki Bean Starch And NaCl,Sucrose,oil Before And After Addition Study On The Influence Of Starch Properties
30. Preparation Of EGCG And Its Effect On Gelatinization And Retrogradation Of Wheat Starch
31. Behaviors of controlled starch gelatinization in supercritical fluid extrusion
32. A KINETIC STUDY ON THE LIME-HEAT TREATMENT OF CORN FOR MASA PRODUCTIO
33. The Modification And Application Of Room Temperature Gelatinized Starch
34. Effects Of Proteins In Outer Layer Of Rice Grain On Starch Gelatinization During Storage And Its Morphological Mechanism
35. Optimization Of The Measurement Of Degree Of Starch Gelatinization In Meat Products And Its Effect On The Products Quality Characteristics
36. Effect Of Konjac Glucomannan On Physicochemical And Digestibility Properties Of Corn Starch
37. Structure Characterization Of Cowpea Polysaccharide And Its Blend With Potato Starch
38. Studies On Starch Gelatinization And Its Application As Capsule Materials
39. Preparation And Performance Study Of High Temperature Resistant Modified Starch For Drilling Fluid
40. Study On Changes Of Quality And Texture Of Cooked Rice And Its Digestibility Evaluation
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